Sweet Potato Fries with Besto Aioli

Cook time: 30 minutes

The perfect appetizer or snack

Ingredients:

• 3 medium Sweet Potatoes (about 2 lbs)
• 1/4 cup Besto
• 2 tbsp Olive Oil (for coating the fries)
• 1/2 tsp Garlic Salt (adjust to taste)
• 1/4 tsp Black Pepper (adjust to taste)
• 1 bundle Curly Italian Parsley (about 1/2 cup chopped)
• 1/3 cup Grated Parmesan Cheese
• 1/2 cup Mayonnaise
• 3 tbsp Dijon Mustard

Directions:

1. Preheat the oven to 400°F (200°C).

2. Prepare the sweet potatoes: On a cutting board, cut the 3 medium sweet potatoes into thin fries (about 1/4 to 1/2-inch thick). You can choose to keep the skin on or peel them off based on your preference.

3. Season the fries: Line a large baking sheet with aluminum foil or parchment paper. Spread the cut sweet potato fries evenly on the sheet. Drizzle with 2 tablespoons of olive oil, and toss to coat. Sprinkle 1/2 teaspoon of garlic salt and 1/4 teaspoon of black pepper evenly over the fries.

4. Bake the fries: Place the baking sheet in the oven and bake for 30 minutes, or until the fries are golden brown and crispy to your liking. You can flip them halfway through for even crisping.

5. Make the Besto aioli: While the fries are baking, in a small bowl, combine 1/2 cup of mayonnaise, 3 tablespoons of Dijon mustard, and 1/4 cup of Besto. Stir until smooth and well-blended.

6. Chop the parsley: Finely chop the curly Italian parsley (about 1/2 cup) and set it aside.

7. Assemble the fries: Once the sweet potato fries are done, remove them from the oven. Sprinkle the fries with 1/3 cup of grated Parmesan cheese and the chopped parsley for garnish.

8. Serve: Serve the fries hot with the Besto aioli on the side for dipping.